Easy Soup Recipes for Winter

Last week, we were all about soups. During the winter it's my favorite thing to make because they're filling, easy and cheap to make. Last night we made cream of tomato soup:

1 lb of tomatoes
1 medium onion
2 garlic cloves
1 can of tomato sauce
1 potato diced
1 liter chicken or vegetable broth
6 basil leaves, chopped
1 teaspoon sugar
1/3 cup of milk

Dice onion, tomatoes and garlic and saute with a drizzle of olive oil over medium heat until tomatoes soften. Add diced potato, chopped basil leaves, sugar, tomato sauce and chicken broth (the sugar is to counteract the acidity in the tomatoes). Let simmer for about 25 minutes or until potatoes are cooked through and soft. Add salt and pepper to taste. Immulsify with a hand blender while adding milk (if you don't have a hand blender you could also use a potato masher or put soup in a blender before returning to pot).

That's it! Start to finish, this recipe takes about 40 min to make and serves 6. Grilled cheese goes extremely well with this soup :)


Click HERE to check out my recipes for Cream of Mushroom Soup and Butternut Squash Curry Soup
CREAM OF MUSHROOM SOUP

1 package of cremini mushrooms
1 package of portobello mushrooms (found these at the 99 cent store!)
1 carrot, chopped
1 medium onion, chopped
1 celery stalk, chopped
1 minced garlic clove
2 cans chicken or vegetable broth
1 cup milk

Chop up cremini and portobello mushrooms, carrot, onion, celery and garlic and saute in a pot with some olive oil over medium heat for about 7-10 min. Add chicken broth and let simmer for about 25 minutes. Add salt and pepper to taste. Immulsify with a hand blender while adding milk (if you don't have a hand blender you could also use a potato masher or put soup in a blender before returning to pot).

BUTTERNUT SQUASH CURRY SOUP

1 medium butternut squash, cubed
1 carrot, chopped
1 medium, chopped
1 celery stalk, chopped
1 minced garlic clove
1/2 teaspoon yellow curry
2 cans chicken or vegetable broth
1 cup milk

Chop up butternut squash, carrot, onion, celery and garlic and saute in a pot with some olive oil over medium heat for about 7-10 min (my advice would be to cube the squash first, then cut the skin off before you put it in the pot. Add chicken broth and let simmer for about 25 minutes. Add salt, pepper and curry (if you're not a fan, you can leave this out) to taste. Immulsify with a hand blender while adding milk (if you don't have a hand blender you could also use a potato masher or put soup in a blender before returning to pot).